Anne Burrell: Chef at Saint Martin’s Gala

Celebrity Chef Anne Burrell is bringing her A-game to the popular Saint Martin’s Gala on November 5. “I love making things that feed the soul as well as the body,” says Burrell, whose cooking keeps the attention on simple, seasonal, and flavorful. “Making soulful delicious food feels like a hug from the inside– very satisfying,” she adds.

You might recognize Burrell from her spiked hairdo or one of her many Food Network appearances. She is designing an exquisite five-course menu for the black-tie affair. “When I cook for a small group, I really try to focus on the people I am cooking for and make things that I know that they will love!” says Burrell. Of course, there will be a larger audience at this event, but she remains clear that making interesting, tasty food can still work to please the Gala guests.

Burrell is a chef, passionate teacher, TV personality and author, to name a few of her roles. What does she do when she’s not planning another grand event or filming with Bobby Flay? With great enthusiasm, she confided in a few of her personal pastimes:

“I love to sing karaoke. Like LOOOOOOVE! It’s a great and fun way to blow off some steam! It doesn’t matter if you are not a great singer, you just have to commit to it. My husband and I regularly sing karaoke at home. We have a blast doing it!” exclaims Burrell.

She also shares, “I love to knit. I knit during my downtime, like when I’m watching TV. I always like to keep my hands busy. During the pandemic I started knitting baby blankets for friends. I think I am currently working on blanket 21! That’s a lot of kids!”

“I have two Maine Coon cats that I am absolutely addicted to!” says Burrell. “Their names are Nutty Nancy Crazy Pants and Marcia Marcia Marcia. They are the most loving and entertaining kitties. I can’t imagine life without them! When I travel, I miss them terribly.”

“And lastly, I am a huge New York Rangers fan! I go to a lot of games. I ALWAYS wear a jersey and never ever leave a game early–even when they are losing.

It’s going to be a fabulous and entertaining evening with Chef Burrell.

For Additional Information
Saint Martin’s University
stmartin.edu

MARY ELLEN PSALTIS

Basilico: Discover Your New Go-To Restaurant

Growing up in the Umbria region of central Northern Italy, Giampaolo Falchetti was exposed to wonderful handmade pastas, ravioli and slow-cooked sauces covering braised meats. His childhood memories and teachings in wine and food are the hallmark of the seasonal menus he creates for downtown Olympia’s Basilico Ristorante Italiano.

“At Basilico, we work to create a menu and an experience that is as close as we can get to what Giampaolo grew up eating in Umbria,” said his wife and partner in the restaurant, Kathryn Philbrook.

The couple met in 2002 in Dublin, Ireland of all places — an American and an Italian — when he was traveling to polish up his English and she was working in a hostel. After a few years of a long-distance
relationship, the pair married in 2005 and lived in Italy. Life brought them to Kathryn’s home in Washington State in 2006.

As a certified sommelier in Italy, Giampaolo draws on his training to pair wines from the restaurant’s extensive wine cellar with your meal. “I warn you though, if you ask Giampaolo about Italian wines, be prepared for a 30-minute conversation,” said Kathryn with a quick-witted laugh.

His love of wine and food has deep roots. Back in Umbria, Italy, Giampaolo’s family owns a working farm with a bed and breakfast that creates wines and olive oil. These days, Giampaolo focuses on making his seasonal menu reflect his heritage. Braised meats on the menu may include wild boar, quail, and venison.

The Fall/Winter menu at Basilico showcases dishes with local mushrooms as their focal point. Try the Funghi al Marsala appetizer, which is a variety of wild and cultivated mushrooms sauteed with garlic, Marsala wine and cream served with homemade crostini. Entrees like ‘Ncasciata di Melanzane, a layered, baked rigatoni pasta tossed with beef and lamb ragu, fried eggplant, with three cheeses — mozzarella,
provolone bechamel and Parmigiano — are sure to become a family favorite when you visit.

Basilico Restaurant
507 Capitol Way South in Olympia
Reservations: 360.570.8777
or basilicooly@gmail.com

BY LYNN CASTLE

Escape to Salish Lodge & Spa

Nestled in a naturally beautiful and dramatic location and often recognized as the iconic “Great Northern Hotel” in the cult classic Twin Peaks, Salish Lodge & Spa is perched on top of Snoqualmie Falls in the foothills of the Cascade Mountains. This tranquil getaway, originally the 1916 Snoqualmie Falls Lodge, is the ideal escape for couples, girls’ trips, or even a solo staycation. Salish Lodge offers an intimate escape in thoughtfully appointed guestrooms with fireplaces and a huge soaking tub or spa-like shower – sweeping views included. For additional mountain luxury, guests don’t need to leave the lodge – Salish offers an award-winning spa and dining as well.


The Dining Room is a luxurious yet comfortable space beloved by guests and locals alike, featuring award-winning food and wine alongside one of the best views in the Seattle region. Offering sweeping views from their indoor and outdoor seating areas, The Dining Room sets the stage for an unforgettable seasonal dining experience. For those looking to sip a cocktail or grab a quick appetizer, The Lounge at the Attic offers all of that plus Salish’s signature views in a cozy atmosphere.

Adding to the appeal of Salish Lodge’s dining, they are proud to have their own apiary, which produces honey that guests will find on every menu alongside Salish Lodge’s own homegrown herbs. Guests can look for the Salish bee icon around the property to guide them to items featuring the unique honey, including honey-infused Pacific Northwest cuisine in The Dining Room or honey-based treatments in The Spa.

Sweet treats created with unique artisan honey are around every corner, such as their Pike Hive Five Hopped Honey Ale produced by The Pike Brewing Company, Salish Honey Truffles, and much more. Salish Lodge is famous for their delicious four-course Country Breakfast with Honey from Heaven™ service, where honey from their own hives is poured from high above your plate onto buttery housemade biscuits—a Salish Lodge tradition that keeps visitors coming back year after year.

For those more interested in pampering than feasting, The Spa at Salish Lodge offers a variety of treatments using Pacific Northwest ingredients, including massage and body therapies, all aided by expert practitioners. Their natural surroundings reflect the calm, contemplative environment of the Pacific Northwest, featuring private soaking pools and the soothing aromas of cedar and eucalyptus. Their boutique retail store offers high-end skincare products and retail lines including Éminence, the popular organic skincare line Salish Spa utilizes in their facials. The Spa at Salish Lodge has won numerous awards and honors, including Condé Nast Traveler’s “Top 50 Hotel Spas in the United States.”

Salish Lodge & Spa is the ultimate Pacific Northwest getaway any time of year — the perfect place to create an incredible romantic getaway or to relax after spending the day hiking the local trails. Their team is always ready to
welcome loyal guests or newcomers to their memorable escape from the everyday.

For Additional Information
salishlodge.com

LEAH GROUT

Elise Landry wins “Chopped Next Gen”

As a contestant and winner on the first season of the Food Network’s show “Chopped Next Gen,” Elise Landry became the chef on everyone’s mind in Olympia almost overnight. Her new restaurant, Chicory, which she co-owns and runs with her husband Adam Wagner, went from just getting open to having to close down online orders to focus on in-restaurant diners in a time when most restaurants were struggling to make it during the COVID-19 health restrictions. 

“It’s been amazing. We’ve had such support from the community,” noted Landry when I caught up with her on a warm summer Monday watering the plants in the restaurant. “In a small, tight-knit town like Olympia, not only does everyone feel connected, but there is already a deep appreciation for sustainable and locally sourced food. We felt like we fit in.”

Growing up in Kansas City, Landry loved her upbringing and region, but wanted to be closer to nature. After a quick scouting trip to the PNW, the couple retrofitted a motorhome, drove West, and spent two summers working in restaurants on Orcas Island. The dream was to open a restaurant of their own and everything came into alignment just when the pandemic hit. 

The process of opening Chicory started long before the pandemic and included navigating new building owners, leases, small business loans, and lots of renovations. Landry shared that, for a while, every day began by watching YouTube demonstrations and learning by doing. From hanging drywall to replacing a water heater, they had to figure it out. “There was no turning back.”

Veterans of many restaurants and kitchens, Landry and Wagner see Chicory as a platform to talk about sustainability and food systems, but also to rewrite the rules and create a truly healthy work environment for staff. “We want to create a place where our staff feels respected and valued.” 

They are walking the talk. In addition to showing care by baking a staff member’s favorite cookie on their birthday, bigger changes have been made at Chicory. Instead of customers leaving tips for their individual server, a 20% service fee is added to the bill which is shared by all employees. This new norm shifts some of the financial inequities experienced by all staff in the restaurant industry and has become common practice in restaurants in major metropolitan centers like Seattle and San Francisco, but has yet to be more widely adopted. In addition, they will be offering a special class with a personal trainer to learn stretching exercises to help alleviate some of the physical stress created by restaurant work. “It’s important to encourage both physical and mental health for our staff,” noted Landry. 

As she finished up watering the plants, Landry paused. “We have amazing light in the restaurant in the mornings when we are closed. I can just imagine a floor of yoga mats and potentially offering wellness classes to others in the restaurant industry,” she said. It might be a dream right now, but this next-generation chef is about more than an amazing menu or time in the spotlight. With Chicory, she is here to change restaurants one small step at a time. Hilary Ryan

Team — CHICORY (chicoryrestaurant.com)